- 3 sheets gelatine
- 1/2 cup [125 mL] boiling water
- 1 cup [250 mL] heavy cream [or half heavy cream and half milk]
- Whole almonds [to taste]
- 2 eggs
- 1 cup [200 g] sugar
- 1 teaspoon [5 mL] vanilla or almond extract
- Cold water
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- Soak gelatine sheets into some cold water until really soft.
- Melt gelatine into boiling water; leave to cool.
- Whip cream until stiff; slice almonds into whipped cream.
- Beat eggs until really light.
- Whip sugar into beaten eggs.
- Fold whipped cream/almond slices mixture, beaten eggs and vanilla or almond extract, into completely cooled down gelatine, until well combined.
- Refrigerate until set, into a decorative mold or individual molds.
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